CN102146326B - Comprehensive process for simultaneously preparing series colorful purple sweet potato wine and purple sweet potato pigment - Google Patents
Comprehensive process for simultaneously preparing series colorful purple sweet potato wine and purple sweet potato pigment Download PDFInfo
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- CN102146326B CN102146326B CN2010106205952A CN201010620595A CN102146326B CN 102146326 B CN102146326 B CN 102146326B CN 2010106205952 A CN2010106205952 A CN 2010106205952A CN 201010620595 A CN201010620595 A CN 201010620595A CN 102146326 B CN102146326 B CN 102146326B
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Abstract
The invention discloses a comprehensive process for simultaneously preparing a series colorful purple sweet potato wine and a purple sweet potato pigment, which comprises the following steps of: selecting the purple sweet potato and sequentially carrying out cleaning, cooking, adding water and crude extracting, filtering, concentrating, column chromatography, membrane module concentrating, pH adjusting and spray drying to obtain the refined purple sweet potato pigment powder; sequentially fermenting, filtering and aging the residues such as filter residue in the above step to obtain the single color purple sweet potato wine; and adding the refined purple sweet potato pigment powder into the single color purple sweet potato wine to obtain the series colorful purple sweet potato wine through adjusting alcohol content, pH value and sugar degree and the like. The two product processes for producing the purple sweet potato pigment and the purple sweet potato wine can be integrated, so that the production efficiency is greatly improved, and the energy consumption is reduced.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam.
Background technology
Along with improving constantly of standard of living, people have had Secretary to the quality of life, just by drinking, people's the propensity to consume gradually by brewing grains white spirit to the nutriment wine transformation that integrates minuent, nutrition, keeps healthy.This is because the brewing grains white spirit on the market is all obtained after fermented distilled by grain now, can not have some nutritive ingredients such as natural pigment in the wine, such as micro-metals, amino acid, VITAMIN etc.And nutriment wine is as brewageing take Rhizoma Dioscoreae esculentae as raw material in the purple sweet potato wine that makes, owing to be rich in the nutritive ingredient such as anthocyanogen, therefore drink and rear human body had the Nutrition and health care effect.
For example in the society, patient with gout is more and more, and the drink kind that is fit to patient with gout is seldom, sparkling water commonly, but this beverage color is single, taste is not very happy.How developing all good drinks of a kind of color is the dream of numerous patient with gout.
Nowadays the technique of industrial production purple sweet potato wine and two products of purple sweet potato haematochrome is independently, because these two techniques have repetition, therefore has the problem of energy consumption, the wasting of resources.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam.
Its technical solution is:
A kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam is characterized in that may further comprise the steps:
A extracts refining Ipomoea batatas(L.)Lam
A1 screening: choose the Rhizoma Dioscoreae esculentae that fresh nothing is rotted;
A2 cleans: will screen the Rhizoma Dioscoreae esculentae of getting well and put into rinsing bath and clean;
A3 cooks: cage on the cleaned Rhizoma Dioscoreae esculentae is cooked;
The a4 Ipomoea batatas(L.)Lam slightly extracts: the Rhizoma Dioscoreae esculentae that cooks is slightly extracted in acidic aqueous solution, filter, obtain filtrate and filter residue, filtrate is concentrated with Rotary Evaporators, obtain red slurry;
A5 Ipomoea batatas(L.)Lam primary purification: the red slurry that obtains is passed through chromatography column, and the gained effluent liquid concentrates through Rotary Evaporators and obtains effluent liquid medicinal extract, then with elutriant the adsorption component on the chromatography column is carried out wash-out, obtains the pigment extract of primary purification;
A6 makes with extra care the Ipomoea batatas(L.)Lam powder: the pigment extract of primary purification is concentrated with Rotary Evaporators, nanofiltration membrane and hyperfiltration membrane assembly successively, then concentrated solution pH is adjusted into 3, namely get Ipomoea batatas(L.)Lam medicinal extract, the more spray-dried Ipomoea batatas(L.)Lam powder made with extra care of just obtaining;
B brewages purple sweet potato wine
The preparation of b1 Rhizoma Dioscoreae esculentae wine with dregs: gained filter residue among the step a4 with after gained effluent liquid medicinal extract among the step a5 mixes, is added the water making beating, then add amylase, at 90～100 ℃ of insulation 30～40min, be cooled to again 40 ℃, add polygalacturonase, insulation 2～2.5h obtains the Rhizoma Dioscoreae esculentae wine with dregs;
B2 fermentation: the Rhizoma Dioscoreae esculentae wine with dregs is cooled to 30 ℃, the fermentation of inoculation distiller's yeast;
B3 press filtration separation, ageing: fermented liquid was isolated in press filtration after step b2 finished, then ageing;
After finishing, b4 step b3 obtains successively again the purple sweet potato wine of single color through clarification, filtration, sterilisation step;
C modulates serial color purple sweet potato wine
Add Ipomoea batatas(L.)Lam powder refining among the step a in the purple sweet potato wine that makes in the step b, then regulate the pH value, pol can obtain serial color purple sweet potato wine.
Among the step a3, digestion process is to carry out under normal pressure, 100 ℃, and will be cooled to 40～50 ℃ after cooking and carry out subsequent step again.
Among the step a4, described acidic aqueous solution is 3% aqueous citric acid solution, add Rhizoma Dioscoreae esculentae and aqueous citric acid solution weight ratio be 1: 5.
Among the step a5, described chromatography column filler is selected the AB-8 macroporous adsorbent resin.
Among the step a6, the aperture of described nanofiltration membrane is 2～10nm, and the aperture of described ultra-filtration membrane is 0.01～0.2nm, and the concentrated pressure of described nanofiltration membrane and ultra-filtration membrane is 0.3～1.6MPa.
Among the step b1, the weight ratio of described filter residue and the mixed weight of effluent liquid medicinal extract and institute's amount of water is 1: 1.8～2, and diastatic add-on is 3.0ml/kg, and the add-on of polygalacturonase is 80mg/kg.
Among the step b2, the preparation process of described distiller's yeast is as follows:
It is in 8% the sucrose solution that amount by 10% is inoculated in concentration with active dry yeast, 25 ℃ of lower activation 2h make yeast activated liquid, then yeast activated liquid are inoculated in the Rhizoma Dioscoreae esculentae wine with dregs that makes among the step b1 by 10% inoculum size, 25 ℃ of lower 24h that cultivate make distiller's yeast.
Among the step c, behind the Ipomoea batatas(L.)Lam powder that adding is made with extra care in the purple sweet potato wine, its anthocyanin content is 200～300mg/L, and selects citric acid-sodium bicarbonate to adjust its pH value, selects white sugar to adjust its pol.
The making method of another kind of serial color purple sweet potato wine may further comprise the steps:
Choose the different liquor of alcoholic strength, add Ipomoea batatas(L.)Lam refining among the above-mentioned steps a, then regulate pH value, pol, can obtain alcoholic strength can height can be low, appearance color can be different, sugariness can be different serial color purple sweet potato wine.
Useful technique effect of the present invention is:
1, the present invention will produce two products of purple sweet potato wine and Ipomoea batatas(L.)Lam technique independent, that repeat and organically unite two into one, and improve significantly production efficiency, reduce energy consumption, meet the demand of current energy conservation type society.
2, purple sweet potato wine of the present invention be in the Ipomoea batatas(L.)Lam extractive technique gained filtrate and effluent liquid medicinal extract by after fermenting or add to modulate behind the Ipomoea batatas(L.)Lam powder and form, its wine degree is 10.0～30.0% (v/v), anthocyanin content is 200～300mg/L, total reducing sugar is not less than 30g/L, total acid is not less than 0.2g/L, and volatile acid is not higher than 1.0g/L; This purple sweet potato wine can again by adjusting the pH value, obtain the wine liquid of different colours, to increase the kind of China's color wine; Equally, can adjust pol, the ethanol content of this purple sweet potato wine.
3, the existing fermented wine of purple sweet potato wine that makes of the present invention and the fragrance of Rhizoma Dioscoreae esculentae, the nutritive value and the pharmacology that have kept again Rhizoma Dioscoreae esculentae are worth, often drinking can preventing disease, improve the health, a kind of health-care nutritive wine, especially be fit to Ms, old children, gout person and should not the alcohol user etc. specific group drink; In addition, the present invention has enriched the kind of health promoting wine, has satisfied the market requirement, has good market outlook and economic benefit.
4, all higher (the look valency reaches more than 200), energy consumption are low for simple, the product purity of Ipomoea batatas(L.)Lam extraction process of the present invention and nutritive ingredient, the Ipomoea batatas(L.)Lam that makes can add in the different liquor of alcoholic strength, and by regulating the conditions such as pH, pol, obtain serial color purple sweet potato wine; The sweet-smelling of the existing liquor of this purple sweet potato wine has again the sweet of Rhizoma Dioscoreae esculentae, and its alcoholic strength can height can be low, appearance color can be different, its color has been contained rose-pink-red-purple-purple-blueness-green-yellow-green colour-yellow, not only increase the nutritive value of wine, and improved pleasure of the senses.
5, the serial color purple sweet potato wine that makes of the present invention can also be as the raw material of preparing cocktail.
6, the alkaline purple sweet potato wine that makes of the present invention, color, smell and taste are all good, are particularly suited for patient with gout and drink.
Description of drawings
The invention will be further described below in conjunction with accompanying drawing and embodiment:
Fig. 1 is for extracting the process flow sheet of refining Ipomoea batatas(L.)Lam;
Fig. 2 is the process flow sheet of preparation purple sweet potato wine;
Fig. 3 is the modulation process schema of serial color purple sweet potato wine.
Embodiment
Embodiment 1
By reference to the accompanying drawings, choose the Rhizoma Dioscoreae esculentae that fresh nothing is rotted, putting into rinsing bath cleans, then cleaned Rhizoma Dioscoreae esculentae is carried out boiling under normal pressure, 100 ℃, be cooled to 45 ℃ after cooking, be placed on again mass percent and be in 3% the aqueous citric acid solution and slightly extract, the feed liquid weight ratio is 1: 5, pH to 2 is transferred in acid, filters, and obtains filtrate and filter residue; Filtrate is concentrated with Rotary Evaporators, obtain red slurry, with the red slurry that obtains by the chromatography column of AB-8 macroporous adsorbent resin is housed, pigment is adsorbed on the resin, the macromolecular substance such as carbohydrate flow out pillar, collect to get effluent liquid, the gained effluent liquid is again through the concentrated effluent liquid medicinal extract that obtains of Rotary Evaporators; Then use 70% acid ethanol solution (volume ratio of hydrochloric acid and ethanol is 3: 7) that pigment is eluted, obtain the pigment extract of primary purification; Send in the nanofiltration membrane component that the aperture is 2nm～10nm after the pigment extract of primary purification is concentrated with Rotary Evaporators, control pressure is 0.3～1.6MPa, remove molecular weight less than the impurity of haematochrome, and then be that the hyperfiltration membrane assembly of 0.01nm～0.2nm is concentrated with the aperture, control pressure is 0.3～1.6Mpa, concentrated solution being regulated pH again is 3, gets purple sweet potato haematochrome medicinal extract, just obtains the Ipomoea batatas(L.)Lam powder made from extra care finally by spraying drying.
Filter residue in the above-mentioned steps with after effluent liquid medicinal extract mixes, is added the water making beating, and the feed liquid weight ratio is 1: 1.8, then add amylase, diastatic add-on is 3ml/kg, at 95 ℃ of insulation 35min, cools the temperature to 40 ℃ again, add polygalacturonase, the add-on of polygalacturonase is 80mg/kg, and is incubated 2h under this temperature, obtains the Rhizoma Dioscoreae esculentae wine with dregs, again the Rhizoma Dioscoreae esculentae wine with dregs is cooled to 30 ℃, in mass ratio 5% inoculation distiller's yeast fermentation.Fermentation is carried out in lucifuge, encloses container, to reduce contacting of wine and air, anti-oxidation as far as possible.Fermentation minute Primary Fermentation and two stages of secondary fermentation, main fermentation temperature is 35 ℃, and fermentation time is 15 days, and Primary Fermentation enters secondary fermentation after finishing, and the secondary fermentation temperature is 25 ℃, and fermentation time is 10 days, and then fermented liquid is isolated in press filtration, ageing.In the traditional aging process, the materials such as alcohol, aldehyde, acid transform by redox reaction, and acid is carried out esterification with alcohol, the Precipitations such as protein, tannin, pectin, so that aromatoising substance increases and be outstanding, the bad flavor material reduces, thereby wine liquid clear, liquor quality stability, flavor is gentle pure.Add gelatin and bentonite in the wine liquid after the ageing again, the addition of gelatin is 0.2g/L, and the addition of bentonite is 0.2g/L, clarify 3 days, then filters to get clarification wine liquid, carries out at last pasteurization, and the envelope altar is stored, and makes purple sweet potato wine, and color is redness.
The preparation process of above-mentioned distiller's yeast is as follows: it is in 8% the sucrose solution that active dry yeast is inoculated in mass concentration, the mass ratio of active dry yeast and sucrose solution is 1: 10,25 ℃ of lower activation 2h, make yeast activated liquid, then choose the Rhizoma Dioscoreae esculentae wine with dregs that makes in the said process and yeast activated liquid is inoculated in the Rhizoma Dioscoreae esculentae wine with dregs, the mass ratio of the inoculum size of yeast activated liquid and Rhizoma Dioscoreae esculentae wine with dregs is 1: 10, cultivates 24h, makes distiller's yeast for 25 ℃.
In the above-mentioned purple sweet potato wine that makes, add Ipomoea batatas(L.)Lam powder refining in the above-mentioned steps, take guarantee to add in the rear purple sweet potato wine anthocyanin content at 240mg/L as preferred, then adjust the pH value of purple sweet potato wine with citric acid-sodium bicarbonate, can obtain serial color purple sweet potato wine.Be rose such as pH=2-3, pH=4 is red-purple, and pH=5～6 are purple, and pH=7 is bluish voilet, and pH=8 is blue, and pH=9 be green, and pH=10～12 are yellow-green colour; Equally, can adjust the pol of purple sweet potato wine, ethanol content etc., make the purple sweet potato wine of different taste, different colours, different wine precision, to satisfy consumers in general's demand.
Embodiment 2
By reference to the accompanying drawings, choose the Rhizoma Dioscoreae esculentae that fresh nothing is rotted, putting into rinsing bath cleans, then cleaned Rhizoma Dioscoreae esculentae is carried out boiling under normal pressure, 100 ℃, be cooled to 50 ℃ after cooking, be placed on again mass percent and be in 3% the aqueous citric acid solution and slightly extract, the feed liquid weight ratio is 1: 5, pH to 3 is transferred in acid, filters, and obtains filtrate and filter residue; Filtrate is concentrated with Rotary Evaporators, obtain red slurry, with the red slurry that obtains by the chromatography column of AB-8 macroporous adsorbent resin is housed, pigment is adsorbed on the resin, the macromolecular substance such as carbohydrate flow out pillar, collect to get effluent liquid, the gained effluent liquid is again through the concentrated effluent liquid medicinal extract that obtains of Rotary Evaporators; Then use 70% acid ethanol solution (volume ratio of hydrochloric acid and ethanol is 3: 7) that pigment is eluted, obtain the pigment extract of primary purification; Send in the nanofiltration membrane component that the aperture is 2nm～10nm after the pigment extract of primary purification is concentrated with Rotary Evaporators, control pressure is 0.3～1.6MPa, remove molecular weight less than the impurity of haematochrome, and then be that the hyperfiltration membrane assembly of 0.01nm～0.2nm is concentrated with the aperture, control pressure is 0.3～1.6Mpa, concentrated solution being regulated pH again is 3, gets purple sweet potato haematochrome medicinal extract, just obtains the Ipomoea batatas(L.)Lam powder made from extra care finally by spraying drying.
Filter residue in the above-mentioned steps with after effluent liquid medicinal extract mixes, is added the water making beating, and the feed liquid weight ratio is 1: 2, then add amylase, diastatic add-on is 3ml/kg, at 90 ℃ of insulation 45min, cools the temperature to 40 ℃ again, add polygalacturonase, the add-on of polygalacturonase is 80mg/kg, and is incubated 2.5h under this temperature, obtains the Rhizoma Dioscoreae esculentae wine with dregs, again the Rhizoma Dioscoreae esculentae wine with dregs is cooled to 30 ℃, in mass ratio 10% inoculation distiller's yeast fermentation.Fermentation is carried out in lucifuge, encloses container, to reduce contacting of wine and air, anti-oxidation as far as possible.Fermentation minute Primary Fermentation and two stages of secondary fermentation, main fermentation temperature is 25 ℃, and fermentation time is 10 days, and Primary Fermentation enters secondary fermentation after finishing, and the secondary fermentation temperature is 20 ℃, and fermentation time is 8 days, and then fermented liquid was isolated in press filtration, 10 ℃ of lower ageing 90 days.In the traditional aging process, the materials such as alcohol, aldehyde, acid transform by redox reaction, and acid is carried out esterification with alcohol, the Precipitations such as protein, tannin, pectin, so that aromatoising substance increases and be outstanding, the bad flavor material reduces, thereby wine liquid clear, liquor quality stability, flavor is gentle pure.Add gelatin and bentonite in the wine liquid after the ageing again, the addition of gelatin is 0.2g/L, and the addition of bentonite is 0.2g/L, clarify 3 days, then filters to get clarification wine liquid, carries out at last pasteurization, and the storage of envelope altar makes purple sweet potato wine, and color is red-purple.
The preparation process of above-mentioned distiller's yeast is as follows: it is in 8% the sucrose solution that active dry yeast is inoculated in mass concentration, the mass ratio of active dry yeast and sucrose solution is 1: 10,25 ℃ of lower activation 2h, make yeast activated liquid, then choose the Rhizoma Dioscoreae esculentae wine with dregs that makes in the said process and yeast activated liquid is inoculated in the Rhizoma Dioscoreae esculentae wine with dregs, the mass ratio of the inoculum size of yeast activated liquid and Rhizoma Dioscoreae esculentae wine with dregs is 1: 10, cultivates 24h, makes distiller's yeast for 25 ℃.
In the above-mentioned purple sweet potato wine that makes, add Ipomoea batatas(L.)Lam powder refining in the above-mentioned steps, take guarantee to add in the rear purple sweet potato wine anthocyanin content at 280mg/L as preferred, then adjust alcoholic strength with high spirit, citric acid-sodium bicarbonate is adjusted the pH value of purple sweet potato wine, adjust the pol of purple sweet potato wine etc. with white sugar, can obtain serial color purple sweet potato wine.
Embodiment 3
Choosing the alcohol number of degrees is the brewing grains white spirit 100ml of 52 degree, adds refining Ipomoea batatas(L.)Lam 20～30mg to it, and stirring and dissolving obtains purple sweet potato wine, and this wine color is red-purple, and the content of anthocyanogen is 200～300mg/L in the wine liquid.
Embodiment 4
Choosing the alcohol number of degrees is the brewing grains white spirit 100ml of 52 degree, add refining Ipomoea batatas(L.)Lam 20～30mg to it, stirring and dissolving, then add citric acid-sodium bicarbonate wine liquid pH value is adjusted into 3, obtain purple sweet potato wine, this wine color is rose, and the content of anthocyanogen is 200～300mg/L in the wine liquid.
Embodiment 5
Choosing the alcohol number of degrees is the brewing grains white spirit 100ml of 36 degree, add refining Ipomoea batatas(L.)Lam 20～30mg to it, stirring and dissolving, then add citric acid-sodium bicarbonate wine liquid pH value is adjusted into 9, add the 10g white sugar again, obtain purple sweet potato wine, this wine color is green, the content of anthocyanogen is 200～300mg/L in the wine liquid, and total sugar content is 15g/L in the wine liquid.
Claims (9)
1. composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam is characterized in that may further comprise the steps:
A extracts refining Ipomoea batatas(L.)Lam
A1 screening: choose the Rhizoma Dioscoreae esculentae that fresh nothing is rotted;
A2 cleans: will screen the Rhizoma Dioscoreae esculentae of getting well and put into rinsing bath and clean;
A3 cooks: cage on the cleaned Rhizoma Dioscoreae esculentae is cooked;
The a4 Ipomoea batatas(L.)Lam slightly extracts: the Rhizoma Dioscoreae esculentae that cooks is slightly extracted in acidic aqueous solution, filter, obtain filtrate and filter residue, filtrate is concentrated with Rotary Evaporators, obtain red slurry;
A5 Ipomoea batatas(L.)Lam primary purification: the red slurry that obtains is passed through chromatography column, and the gained effluent liquid concentrates through Rotary Evaporators and obtains effluent liquid medicinal extract, then with elutriant the adsorption component on the chromatography column is carried out wash-out, obtains the pigment extract of primary purification;
A6 makes with extra care the Ipomoea batatas(L.)Lam powder: the pigment extract of primary purification is concentrated with Rotary Evaporators, nanofiltration membrane and hyperfiltration membrane assembly successively, then concentrated solution pH is adjusted into 3, namely get Ipomoea batatas(L.)Lam medicinal extract, the more spray-dried Ipomoea batatas(L.)Lam powder made with extra care of just obtaining;
B brewages purple sweet potato wine
The preparation of b1 Rhizoma Dioscoreae esculentae wine with dregs: gained filter residue among the step a4 with after gained effluent liquid medicinal extract among the step a5 mixes, is added the water making beating, then add amylase, at 90～100 ℃ of insulation 30～40min, be cooled to again 40 ℃, add polygalacturonase, insulation 2～2.5h obtains the Rhizoma Dioscoreae esculentae wine with dregs;
B2 fermentation: the Rhizoma Dioscoreae esculentae wine with dregs is cooled to 30 ℃, the fermentation of inoculation distiller's yeast;
B3 press filtration separation, ageing: fermented liquid was isolated in press filtration after step b2 finished, then ageing;
After finishing, b4 step b3 obtains successively again the purple sweet potato wine of single color through clarification, filtration, sterilisation step;
C modulates serial color purple sweet potato wine
Add Ipomoea batatas(L.)Lam powder refining among the step a in the purple sweet potato wine that makes in the step b, then regulate the pH value, pol can obtain serial color purple sweet potato wine.
2. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step a3, digestion process is to carry out under normal pressure, 100 ℃, and will be cooled to 40～50 ℃ after cooking and carry out subsequent step again.
3. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step a4, described acidic aqueous solution is 3% aqueous citric acid solution, add Rhizoma Dioscoreae esculentae and aqueous citric acid solution weight ratio be 1: 5.
4. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step a5, described chromatography column filler is selected the AB-8 macroporous adsorbent resin.
5. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step a6, the aperture of described nanofiltration membrane is 2～10nm, the aperture of described ultra-filtration membrane is 0.01～0.2nm, and the concentrated pressure of described nanofiltration membrane and ultra-filtration membrane is 0.3～1.6MPa.
6. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step b1, the weight ratio of described filter residue and the mixed weight of effluent liquid medicinal extract and institute's amount of water is 1: 1.8～2, diastatic add-on is 3.0ml/kg, and the add-on of polygalacturonase is 80mg/kg.
7. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step b2, the preparation process of described distiller's yeast is as follows:
It is in 8% the sucrose solution that amount by 10% is inoculated in concentration with active dry yeast, 25 ℃ of lower activation 2h make yeast activated liquid, then yeast activated liquid are inoculated in the Rhizoma Dioscoreae esculentae wine with dregs that makes among the step b1 by 10% inoculum size, 25 ℃ of lower 24h that cultivate make distiller's yeast.
8. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step b2, adopt lucifuge, encloses container during fermentation, fermentation minute Primary Fermentation and two stages of secondary fermentation, main fermentation temperature is 20～35 ℃, and fermentation time is 10～15 days, and Primary Fermentation enters secondary fermentation after finishing, the secondary fermentation temperature is 15～25 ℃, and fermentation time is 8～12 days.
9. a kind of composite technology for preparing simultaneously serial color purple sweet potato wine and Ipomoea batatas(L.)Lam according to claim 1, it is characterized in that: among the step c, after adding refining Ipomoea batatas(L.)Lam powder in the purple sweet potato wine, its anthocyanin content is 200～300mg/L, and select citric acid-sodium bicarbonate to adjust its pH value, select white sugar to adjust its pol.
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| CN102532936A (en) * | 2011-12-20 | 2012-07-04 | 天津宝彩薯类加工有限公司 | Integration production process for purple sweet potato starch and pigment |
| CN103243003B (en) * | 2013-05-28 | 2014-06-11 | 湖南农业大学 | Method for producing low-methanol purple sweet potato liquor |
| CN103788218B (en) * | 2014-02-27 | 2015-09-16 | 青岛崂好人海洋生物技术有限公司 | A kind of Rhizoma Dioscoreae esculentae effective ingredient decomposes extracting method |
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